Mushroom Riced Cauliflower Risotto

Mushroom Riced Cauliflower Risotto


  • 2 cups riced cauliflower
  • Olive oil spray
  • 1 large onion, diced
  • 3 cups mushroom (crimini)
  • 1 bay leaf
  • 2 garlic cloves
  • 1/2 cup veggie broth
  • Parsley, freshly chopped


  1. Heat olive oil spray in a pan over medium heat. Add onions and saute.
  2. When onions are translucent, add garlic and mushrooms until browned on both sides.
  3. Turn down the heat and then add the riced cauliflower. Then add chicken or veggie broth.
  4. Toss in the bay leaf and let simmer for about 10 minutes to let the cauliflower soak up the juices. Remove bay leaf.
  5. Add sea salt and pepper to taste. Top with parsley and enjoy!
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